The art of German cooking and baking

No. 40— MILK JELLY. Quantity for 1 Person. % pt. of thin cream 2 % layers or 1 tsp. of gelatine % cupful of sugar dissolved in 5 tbsps. of ii grated lemon rind water % pt. of Madeira 1 tsp. of lemon juice Preparation: The cream, sugar and lemon juice are boiled together, then add the dissolved gelatine and let it cool. Add the wine and the lemon juice, fill into glasses and let it get stiff. No. 41— CHOCOLATE CREAM WITH RED WINE. Quantity for 1 Person. % lb. of chocolate 3 layers or 1 tsp. of white 1/5 pt. of red wine gelatine 1/5 cupful of sugar Whites of 2 eggs % cupful of water % tsp. of vanilla Preparation: Chocolate and sugar are dissolved in the red wine, and the gelatine in the % cupful of water ; pass the chocolate and gelatine through a sieve, and mix. Beat the whites of eggs to a stiff froth, and quickly add to the first mixture, spread a drop of good oil over the bottom of a mold, sprinkle with a teaspoonful of sugar, fill in the cream, and when stiff, turn it out. No. 42— RHUBARB JELLY. Quantity for 1 Person. % lb. of rhubarb % pt. of water % lb. of sugar 2 layers or 1 tsp. of gelatine % pt. of cream Preparation: Rinse the rhubarb carefully and cut it into small pieces, then boil in the water with the sugar until tender, and rub through a sieve. When this is cool, dissolve the gelatine in it, mix in the cream, and then heat the mixture, stirring constantly. Oil the mold with a drop of oil and sprinkle it with a teaspoonful of sugar, fill in the jelly and after it stiffens, turn it out. ^381 — No. 43— RICE WITH RED WINE. Quantity for 1 Person. % cupful of rice % pt. of red wine 1 small stick of cinnamon M, cupful of sugar 1 pinch of salt Preparation : Bring the rice to boil in 1 cupful of water, drain, then take another cupful of water and boil the rice until it is about half done ; add the wine, cinnamon, salt and sugar and boil the rice until quite tender, shaking frequently. Rinse a mold with a little wine, sprinkle with sugar, fill in the rice and turn it out when cold. Serve with a little cream as a sauce. No. 44— BAKED APPLES. Quantity for 1 Person. 2 medium sized sweet-sour apples 2 tbsps. of sugar 4 tbsps. of water Preparation: Take the cores out of the apples very carefully, leaving the bottom intact to hold the filling, which is made of the sugar and water ; bake the apples in the oven for y^ hour. No. 45— EGG FOAM. Quantity for 1 Person. "White of an egg 1 tbsp. of cream 1 tbsp. of California brandy 1% tsps. of sugar Preparation: Beat the white of an egg to a stiff foam, gradually beat in the cream, mix in the brandy and sugar and serve to the patient, a spoonful at a time. No. 46— BEATEN EGG. Quantity for 1 Person. 1 fresh egg 1 pinch of salt Preparation : Beat the egg^ with the salt in a tumbler until the glass is half full of foam. The egg should be beaten in a well ventilated room only, because the air in the room influences the nourishment served to the invalid. No. 47— BEATEN YOLK OF EGG. Quantity for 1 Person. Yolk of an egg 1 tsp. of powdered sugar Preparation: With a teaspoon beat the yolk of egg and the sugar in a tumbler for about 20 minutes and pour it into a clean glass, or else wipe the first glass with a damp towel before using it to serve the egg. Retnarks : A tablespoonful of brandy or Malaga or orange juice may be mixed with the egg if desired. — 382 — No. 48— RED WINE FOAM. Quantity for 1 Person. % Pt. ol red wine % cupful of sugar 2 eggs 1 tbsp. of raspberry jelly Preparation: Beat all ingredients to a froth over the fire with an egg beater; serve in a tumbler. No. 49— ICE CREAM. Ices, for instance vanilla or chocolate ice cream can often be given to invalids without harm. Their preparation is given in Chapter 17. No. 50— FIG SAUCE. Quantity for 1 Person. % lb. of figs % -wineglassful of Malaga % pt. of water 1 tbsp. of sugar